This was an easy 10/10, and it’s one of my top steaks of the year. The peppery maillard crust gave it a great classic steakhouse texture, while the dry aging concentrated the beefy flavors into a walloping punch of “umami.” That aging also succeeded in transforming the most tender portion of the animal into an even more unctuous steak eating experience in this perfectly cooked steak. My favorite cut of the meal was this 6oz dry-aged deckle. The earthy and savory glaze paired perfectly with the natural sweetness of the meat. A truly unique flavor bomb that is unmistakably Michael Vignola. Next was a 5oz soy caramel glazed domestic wagyu strip steak. The deckle had a slightly more tender texture and beefy flavor. Both had a naturally buttery aroma from that marbling, which begins to render at room temperature. Both 10/10, but the Kobe deckle was the winner between the two. Add fresh flake salt, pepper and garlic ponzu to your liking after it cooks, on your plate. These are treated very simply and grilled on a beautiful hot stone platter that’s been freshly slicked with beef fat. The Japanese imports are all sold by the ounce, and as such they make great starters for the table to taste and share.
Snow beef strip steak, and true A5 Kobe deckle. My wife and I tried five of them.įirst was a duo of imported Japanese selections. To put it briefly, there are almost 20 steak choices on the menu.
#Catch steak full
There’s a full range of beefy selections within each, such that any one section would contain enough diversity to satisfy discerning meat connoisseurs dining at any great steakhouse. He spent months getting certifications to serve things like true A5 Kobe – with Catch Steak being one of just 11 places in the country that are permitted to serve it.īut the menu doesn’t stop at just one or two cuts from each section. He spent months vetting each cut from various purveyors all over the country and all over the world. If you ask him who supplies the beef, he’ll tell you, “It depends on the cut.” He sources the beef from many purveyors, but none of them hail from the usual suspects that you might know from the area. Top quality and lack of waste means good value, so the initial sticker shock should be tempered in the mind of the savvy diner. Everything is high end, and trimmed to Michael’s meticulous specifications. But there’s absolutely no waste on these cuts: no “vein steaks” with connective tissue no gristle. The largest steaks are 24oz porterhouses, and the average size of the cuts range from about 5oz-12oz. The beef selections are broken down into four sections: Japanese imports domestic prime dry-aged beef and domestic Wagyu cross bred beef.Īt first glance, the steak sizes may seem small and pricey. He boldly forgoes all other meat protein entrees and focuses solely on beef, save for fish and a plant-based meatless parm dish. He exhibits both flare and restraint fancifulness and humbleness complexity and simplicity. The menu that he’s meticulously crafted is filled with both wild feats of cookery and traditional, no nonsense dishes. Chef Michael Vignola, formerly at Strip House and Pomona, proves once again that he is an indispensable asset to the NYC culinary scene. NYC has entered the era of Catch Steak, a sleek, trendy and sexy steak joint that has some real chops.
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